HOW TO MAKE JELLY 235 



to cool in a small plate. Usually five minutes is long 

 enough, unless too much water was added at first. 



j. Clean tumblers should first be sterilized by scalding 

 out with water or by being placed in a hot oven for ten 

 minutes. While being filled with the hot juice, they should 

 be placed upon a cloth that has been wrung out in water, 

 or in a pan with a little water in the bottom, to guard 

 against breaking. Pour 

 the jelly into tumblers 

 and set it aside to harden. 



k. The following day 

 the glasses must be cov- 

 ered. A little melted 

 paraffine may be used 

 to cover the jelly in each 

 glass ; or a thin paper 

 wet in alcohol or brandy 

 may be used. The pur- 

 pose, in either case, is to 



shut out all air from the CANNED CoRN 



surface. After this, the 



glasses themselves are covered, either with tin caps or 

 with papers tied firmly upon them. 



There is a great saving of time in making large quantities 

 of jelly in one operation. If the fruit can be secured, it 

 does not take much longer to make a hundred glasses in one 

 day than to make twenty. This matter is especially impor- 

 tant to the ever -busy farm housewife. 



The best jellies are made from currants, grapes, rasp- 

 berries, apples, crab apples, plums, and quinces, or by 

 some mixture of these juices. Raspberry jelly has per- 

 haps too strong a flavor by itself, but some raspberry 

 juice, added to currants or apples, imparts a very delicate 

 flavor to the compound. So, too, crab apples, plums, or 



